How To Cook Organic Black Pearl Rice On Stovetop

In this blog, we will discuss how to cook organic black pearl rice on stovetop perfectly every time! Firstly, what is organic black pearl rice? No, It has a slightly chewy texture, mild flavor, and many nutritional benefits, black rice can be cooked as a sweet or savoury meal. Black pearl rice is prepared similarly to brown rice. To avoid a starchy taste it is best to rinse the rice in cold water before cooking.

What Is Organic Black Pearl Rice?

Black pearl rice also called purple rice, forbidden rice, and Chinese black rice, is a type of whole-grain rice that is quite dark in color. It can be fully black or moreover of a dark purple or maroon with some multicolour kernels. When black pearl rice is cooked it changes dark purple.

Common Varieties Of Organic Black Pearl Rice

Here are the most common types of organic black pearl rice:

  • Black sticky rice: long-grain viscous rice used in Central Thai sweets and often mixed through white sticky rice and cooked by steaming.
  • Black Japonica rice: A mixture of 25 percent black short-grain japonica rice as well as 75 percent medium-grain red rice developed in California is good for rice salads.


For Stovetop organic black pearl  rice:

  • 1 cup black rice
  • 2 cups water
  • ¼ tsp salt


  • Place the rice in a small bowl and cover with water. Let the rice soak for 5 minutes therefore position one hand in the water and push the rice strongly for 15 seconds. Pour the rice into a fine-mesh strainer and rinse for 20 seconds.
  • Drain the rice well, then transfer it to a medium-large saucepan. Add water and the salt or add a chicken or veggie bouillon cube if desired instead of the salt and bring to a boil.
  • Once the mixture is boiling, continue cooking (uncovered) at a medium boil for 35-45 minutes. Begin checking it at around 35 minutes by removing a small quantity of rice with a slotted spoon. Cool for a minute then taste. The rice should be tender, but still a bit chewy.
  • Drain the rice well and set aside. If making rice in advance, drain well then drizzle with olive oil and stir with a fork to coat. Taste and season as required with kosher salt and a little black pepper. Allow to compose a little therefore refrigerate in an airtight storage container.

How to Cook Organic black Pearl Rice on  Stove

Rice is simple to cook, but there are a few essential stages that must be followed to get perfectly cooked organic black pearl rice with a texture that is neither too mushy nor too chewy. 

Follow the Perfect organic black pearl rice on the stove recipe:

  • Washing and Soaking the Rice

Start by rinsing the sweet black rice thoroughly under cold water. Once wash place the rice in a bowl and cover it with water. Allow the rice to soak for a minimum of two hours.

  • Cooking the Sweet Black Rice

Drain the soaked rice and carry it to a saucepan. Include two cups of clean water also a pinch of salt. Take the mixture to a boil over medium heat. Before boiling, reduce the heat to low and cover the saucepan. Let the rice simmer for about 30 minutes or until it becomes tender and the water is fully absorbed. Keep a view on it to make sure it does not stick to the bottom of the pan.

  • Adding the Finishing Touches

Once the rice is boiled, remove it with the heat and let it sit, wrapped, for about 10 minutes. This allows the grains to steam and make them even more soft. In an individual small saucepan, gently warm the coconut milk over low heat. Add the honey and stir until fully incorporated. The pleasant coconut milk will serve as a pleasing feature for your sweet black rice.

  • Serving and Enjoying

The cooked sweet black rice into individual bowls and drizzled the warm sugared coconut milk on top. You can also shower some toasted sesame seeds or shredded coconut for an extra burst of flavor and texture.


Cooking a how to cook organic black pearl rice is a simple and essential skill, but cooking brown rice is sometimes a little trickier. It takes longer to cook and might be difficult to get the perfect texture chewy but not soggy, soft but not crunchy because the grains bran is still intact. But if you get the hang of this technique and pay attention to these pointers, you’ll get wonderfully cooked, soft grains. 


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